White Chocolate and Whisky Mousse?
Discussion
I have the following recipe for a White Chocolate and Whisky Mousse.
1 egg
125g white chocolate
50g caster sugar
1 leaf of gelantine (soaked in cold water)
30g whisky
300ml whipping cream (lightly whipped)
• Melt the chocolate in a bowl over a pan of hot water.
• Warm the whisky and melt the gelantine into it.
• Whisk the eggs and sugar together in a bowl over the hot water until they begin to thicken.
• Now add the whisky to the eggs and then add this to the white chocolate.
• Mix well and then gently fold in the whipped cream.
• Chill the mousse in the refrigerator for at least 2 hours.
http://www.livingnorth.com/Images/Backissue_Images...
The main issue is what does it mean by "1 egg/eggs". In my limited experience, "whisk the eggs and sugar" together means egg whites and sugar for meringues, which sounds similar to what you'd do for a mousse.
However, the other recipes in the article appear to be inconsistent in their use of eggs - some simply call for "eggs", others call for "whole eggs" and "egg yolks" are also listed separately. The chocolate tart recipe in the article specifically mentions "egg yolks" in addition to "eggs".
To confuse matters further other mousse recipes that I've found online (mainly for plain chocolate so they may not even transfer to white chocolate) are all inconsistent too - some use egg whites only and others "separated eggs". Many of them don't even use gelatine so whether that makes or not I don't know.
Anyone have guidance for a novice? Forget the egg yolk? Whisk it in with the egg whites and sugar? Add them at another stage?
1 egg
125g white chocolate
50g caster sugar
1 leaf of gelantine (soaked in cold water)
30g whisky
300ml whipping cream (lightly whipped)
• Melt the chocolate in a bowl over a pan of hot water.
• Warm the whisky and melt the gelantine into it.
• Whisk the eggs and sugar together in a bowl over the hot water until they begin to thicken.
• Now add the whisky to the eggs and then add this to the white chocolate.
• Mix well and then gently fold in the whipped cream.
• Chill the mousse in the refrigerator for at least 2 hours.
http://www.livingnorth.com/Images/Backissue_Images...
The main issue is what does it mean by "1 egg/eggs". In my limited experience, "whisk the eggs and sugar" together means egg whites and sugar for meringues, which sounds similar to what you'd do for a mousse.
However, the other recipes in the article appear to be inconsistent in their use of eggs - some simply call for "eggs", others call for "whole eggs" and "egg yolks" are also listed separately. The chocolate tart recipe in the article specifically mentions "egg yolks" in addition to "eggs".
To confuse matters further other mousse recipes that I've found online (mainly for plain chocolate so they may not even transfer to white chocolate) are all inconsistent too - some use egg whites only and others "separated eggs". Many of them don't even use gelatine so whether that makes or not I don't know.
Anyone have guidance for a novice? Forget the egg yolk? Whisk it in with the egg whites and sugar? Add them at another stage?
ninja-lewis said:
I have the following recipe for a White Chocolate and Whisky Mousse.
1 egg
125g white chocolate
50g caster sugar
1 leaf of gelantine (soaked in cold water)
30g whisky
300ml whipping cream (lightly whipped)
• Melt the chocolate in a bowl over a pan of hot water.
• Warm the whisky and melt the gelantine into it.
• Whisk the eggs and sugar together in a bowl over the hot water until they begin to thicken.
• Now add the whisky to the eggs and then add this to the white chocolate.
• Mix well and then gently fold in the whipped cream.
• Chill the mousse in the refrigerator for at least 2 hours.
http://www.livingnorth.com/Images/Backissue_Images...
The main issue is what does it mean by "1 egg/eggs". In my limited experience, "whisk the eggs and sugar" together means egg whites and sugar for meringues, which sounds similar to what you'd do for a mousse.
However, the other recipes in the article appear to be inconsistent in their use of eggs - some simply call for "eggs", others call for "whole eggs" and "egg yolks" are also listed separately. The chocolate tart recipe in the article specifically mentions "egg yolks" in addition to "eggs".
To confuse matters further other mousse recipes that I've found online (mainly for plain chocolate so they may not even transfer to white chocolate) are all inconsistent too - some use egg whites only and others "separated eggs". Many of them don't even use gelatine so whether that makes or not I don't know.
Anyone have guidance for a novice? Forget the egg yolk? Whisk it in with the egg whites and sugar? Add them at another stage?
Wow - that recipe is as clear as mud. 1 egg
125g white chocolate
50g caster sugar
1 leaf of gelantine (soaked in cold water)
30g whisky
300ml whipping cream (lightly whipped)
• Melt the chocolate in a bowl over a pan of hot water.
• Warm the whisky and melt the gelantine into it.
• Whisk the eggs and sugar together in a bowl over the hot water until they begin to thicken.
• Now add the whisky to the eggs and then add this to the white chocolate.
• Mix well and then gently fold in the whipped cream.
• Chill the mousse in the refrigerator for at least 2 hours.
http://www.livingnorth.com/Images/Backissue_Images...
The main issue is what does it mean by "1 egg/eggs". In my limited experience, "whisk the eggs and sugar" together means egg whites and sugar for meringues, which sounds similar to what you'd do for a mousse.
However, the other recipes in the article appear to be inconsistent in their use of eggs - some simply call for "eggs", others call for "whole eggs" and "egg yolks" are also listed separately. The chocolate tart recipe in the article specifically mentions "egg yolks" in addition to "eggs".
To confuse matters further other mousse recipes that I've found online (mainly for plain chocolate so they may not even transfer to white chocolate) are all inconsistent too - some use egg whites only and others "separated eggs". Many of them don't even use gelatine so whether that makes or not I don't know.
Anyone have guidance for a novice? Forget the egg yolk? Whisk it in with the egg whites and sugar? Add them at another stage?
I'd suggest using the egg yolk only - its purpose is to emulsify the chocolate, gelatine and whisky.
The gelatine will 'hold' the shape of the mousse as it sets - so no need for whisked egg whites.
However I would whip the cream until quite airy - otherwise I don't see what will provide 'lightness' to the mousse.
I'd suggest a practice run before you make this for a special occasion.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff